I have to credit my son, Brayden, for this idea. Although it’s not super original, this kid loves his pizza. One morning he was being super picky about breakfast, as is becoming the norm. I asked him After getting about 10 No’s as a response to what he wanted for breakfast I asked him, “How about some breakfast pizza?!”. Without skipping a beat, he yelled out “OOKAAAYYY!!!” Now that pizza was nothing like this one, it was literally just some toast with scrambled egg and some cheese (which isn’t actually bad BTW), but it gave me an idea for an actual “breakfast” pizza..
This breakfast pizza is a lot easier to make than it looks! Whether you’re using store bought dough, or leftover dough from my pizza recipe, having pre-made dough on hand, cuts a lot of prep time, and work out of this meal. The rest of the work is just cutting up the toppings!
This makes a perfect brunch and dinner meal too! It’s savory and with a little kick by using sriracha ketchup as the “pizza sauce” This is a no-brainer when there is guests over and you want to make a great meal that everyone will enjoy! Every bite of this pizza is a little different than the last too, being it’s a Supreme style pizza, one bite you’re getting a bit of bacon, mushroom, and some earthy arugula, the next you’re getting a cheesy mouth full with some glorious yolk, with a little sweetness from the sriracha ketchup.
And, really when you think about it, Egg and Bacon, on top of pizza? That should be a staple..
Feel free to add your own toppings as well! If I wasn’t taking pictures of this, I would have done a half and half pizza, one have being these ingredient, and the other half being more kid friendly, omitting all the stuff they tend to pick out like bell peppers and mushroom. I’d even recommend experimenting with scrambling the egg before putting it on!
Oh, and have a fork and knife ready, because you’re going to want to cut open those yolks and get it all over the place!
If you want to make this a quick and easy pizza, use store bought, or my pizza dough from this recipe as written makes 2 batches. I used the second batch from that recipe which I stored in the freezer. Just take it out the day before. And to make thing even quicker, pre-cook your bacon, by cooking extra from a previous breakfast and storing it in the fridge for a few days, until you’re ready to make this pizza!
On To The Recipe
Supreme Bacon and Egg Breakfast Pizza
- 8 oz pizza dough about the size of a softball
- 2 tbsp sriracha ketchup or plain ketchup
- 6 oz mozzarella cheese
- 1 whole green bell pepper I took a half of 2 different colored bell peppers
- 2 whole mushrooms sliced
- 4 slices cooked bacon
- 1/2 cup arugula
- 1/4 cup fresh basil
- 2-4 whole eggs You may want to do 1 egg per person.
- Preheat oven to 500F. Slice and chop all your toppings. If you don't have a mandolin, you can use the slicing side of my cheese grater to get consistent and thin slices.
- Place your dough on a dry surface with some flour.
- Roll the dough into a thin (about 1cm) layer with a rolling pin, or by hand, moving in a circular motion. Flip the dough and roll each time so it doesn't get too sticky.
- You want your dough to be in a rectangular shape; you may need to stretch it by hand to get the shape you need. Place the dough on a dark baking sheet.
- With a spoon, spread the sriracha ketchup on the dough in a very thin layer.
- Top with cheese, bell pepper and mushrooms, place in the oven for about 5-6 minutes
- Take the pizza out, then top with bacon, arugula and basil, but leave spots on the pizza for the egg. This will prevent the egg white from spreading too much.
- Crack the eggs and place them in the emptier spots of the pizza; place back in the oven for another 5-6 minutes until the egg is completely cook.
- Cut up and serve with more sriracha ketchup or enjoy as is!